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My Southern Potato Soup

                                       Makes 6 to 8 servings

 

This is definitely one of my comfort foods.  It is important to keep stirring when making this soup.  Remove from heat if you feel it's sticking.  Do not salt until end of cooking. .

Ingredients

•  6 slices bacon*, chopped, fried, drained and crumbled (set aside)

   Use the large pot for this, you will use it again for the soup.

•   ¼ cup + 1 Tbsp butter​

•  1 large onion, large dice

•  1 stalk celery, split and sliced (½ inch)

•  1 medium carrot, diced

•  ¼ cup + 1 Tbsp plain flour

•  1 quart milk (may need more)​

•  1 tsp chicken or vegetable bouillon  (I use Better than Bouillon)

•  5 medium potatoes, cut into 1 inch pieces, cooked and drained

•  Salt and pepper to taste (if using any kind of extra flavoring, like                          bouillon,check salt content)

You will need a large pot with lid.

Instructions

1.  Melt butter (medium heat) in the large pot, then add onion, celery and             carrots; sauté until slightly tender.

2.  Remove from heat; stir in flour, mixing well until all vegetables are coated.

3.  Add milk, return to medium heat, stirring constantly until mixture begins         to thicken.

4.  Add drained potatoes and roughly mash while stirring.  Remove from             heat.  Add ¾ of the bacon, saving the rest for garnish.  If soup seems too       thick, gradually add more milk to thin until satisfied.

Options

  Bacon, chopped chives or parsley for garnish.

•  You can replace up to a cup of milk with cream.

•  I like to use oyster crackers or Brenton Multi Grain Crackers with this.

Tips

Excess fat can be reduced after sautéing bacon by dabbing the pan with a paper towel.  Make sure to leave any of the bacon bits in the pan.

*I have used leftover country ham, torn into bits, instead of bacon.

KEYWORDS

best potato soup, southern style potato soup, old fashioned potato soup

This is the best potato soup ever. #oldfashionedpotatosoup #besteverpotatosoup
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